Spaghetti Squash "Ramen" Noodle Bowl
This healthier take on trendy ramen noodle bowls yields a savory broth you can customize. No chicken or bell peppers? Mix it up with other proteins and vegetables, such as shrimp, bean sprouts and shredded carrots.
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- Prep time
- 10 min
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- Cook time
- 40 min
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- Servings
- 4 Servings
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- Serving size
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1 bowl
Ingredients
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toasted sesame oil
- 2 tsp
- 2 tsp
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soy sauce (reduced-sodium)
- 1 tbsp
- 1 tbsp
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low sodium chicken broth (fat-free, low-sodium)
- 4 cup
- 4 cup
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medium spaghetti squash (2-1/2 lb)
- 1
- 1
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cooked chicken (shredded)
- 2 cup
- 2 cup
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Asian style hot sauce ((such as sambal oelek))
- 1 tsp
- 1 tsp
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fish sauce
- 1 tsp
- 1 tsp
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green onion (scallion) (thinly sliced, white and green parts)
- 1/2 cup
- 1/2 cup
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red bell pepper strips (thinly sliced (1-inch-long))
- 1/2 cup
- 1/2 cup
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Directions
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Preheat oven to 400° F. Fill a 9x13-inch glass or metal baking dish with 2 inches of water. Cut the ends off the spaghetti squash then cut in half lengthwise. Place the squash cut side down in the pan and bake for 40 minutes. Remove from oven and remove the squash immediately from the pan. Scoop out the seeds and discard. Using a fork, scrape the squash out of the skin and set aside. Makes 4 cups cooked squash.
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While the squash is cooking, in a medium saucepan, heat the broth over medium heat until simmering. Add the soy sauce, sesame oil, fish sauce and hot sauce. Simmer for 2 minutes. Add the chicken and heat through, 2 minutes.
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Place 1 cup of squash in a soup bowl. Pour 1 cup of broth over the squash and add 1/2 cup of chicken. Top with 2 Tbsp. scallions and 2 Tbsp. bell pepper strips.
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Repeat process for remaining three bowls.
Reviews
Write a Review-
The broth was good, so was the spaghetti squash, however I couldn't get why you would add bell peppers to this when you could have added other things to it to enhance the flavor? Bell peppers didn't belong in this dish, the soup broth was perfect, it just needed a little bit more chile sauce and lime as a final touch.